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Making Infused Digestifs With a Japanese Coffee Dripper at Piora, NYC

Drinks Maryse Chevriere 6 comments

"The concept for the digestifs at Piora first came about because our head bartender, Shinya Yamao, had this idea to create a dessert cocktail featuring banana and rum but wanted to do it without any added sugar or fruit juice," explains Simon Kim, owner and general manager of Piora in New York's West Village. The logistics didn't seem clear until Yamao came across the Oji Water Dripper, a Japanese cold drip coffee machine that allows the consumer to control the level of extraction. More

Christmas Candy Booze: Holiday Candy Gets in the Spirit

Drinks Lizz Schumer 9 comments

What's better than washing down your favorite Christmas candy with your favorite spirit? Sneaking those candies into said spirits, of course! Armed with a crazy array of seasonal candy and a liquor cabinet stocked with booze (plus mason jars with tight-fitting lids) we set about to figure out how to make holiday candy-flavored liquor. More

How to Infuse Your Booze With Halloween Candy

Drinks Farley Elliott 4 comments

Quick: look over both shoulders. Are the kids out of the room? Great. Then listen up: you don't have to let the kids take Halloween away from you anymore. Once the kids are asleep, your Halloween can really begin, with these awesome (and weird) candy-infused spirits. The basic idea: take popular Halloween candy, dump 'em in a jar full of hooch, wait until it tastes great. More

Meat-Infused Spirits and More at CU29 in Austin

Drinks Melody Fury 2 comments

CU29's meat infusions aren't limited to Franklin Barbecue brisket: they also make a peppered turkey gin. More

DIY vs. Buy: Should I Make My Own Chocolate Liqueur?

Drinks Marcia Simmons 8 comments

When I see the words "chocolate cocktail" or "chocolate martini" on a menu, I'll often launch into a (ok, yeah, obnoxious) tirade against hiding the taste of liquor in cocktails and serving 1,500-calorie, alcoholic sugar bombs topped with whipped cream. Then, once I stop emitting sparks, I'll order one anyway. I love a spiked chocolate milkshake like it's family. More

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